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Sodexo Kelvin Catering Services and Facilities Management Emirates LLC, UAE. (Leader in catering services and facilities management, locally and internatuionally) (2024 Jun-) Chef Manager responsible for Food Production upgrade, Cost optimization, Training, SiteMobilization, Costing for Tenders and Cost regulation) Achievements: Introduced New Menu, acclimatisded recipes, upgraded quality, regulated quantities, Trained on basic and advanced culinary techniques, processes and Recipes. Introduced and trained on yield checking, cost re-working and management. Brought down costs - at a 2500 pax site - from 88% to 65%. raised the satisfasction and feedback to appereciated levels. Interviewed, trialed and recruited Staff for the central kitchen, camps, hopsitals etc. Trained the entire production team for HLS Off Shore Site. Mobilized HLS OffShore Site. Special intrevention made at Saqr Port, RAK. revamping the Menu offerings and processes for the leadership team and operations to stabilized satisfaction levels. Introduced 'Kitchen Works' Programme - for enhanced OffShore Culinary experiences- for the first time in the UAE. Upgraded the Salad Bar at Kanad Hospital Al Ain- to international standards. Planned and re-organised the operational plan for Kanad Hospital to function at 60% extra volumes without additional manpower. Refurbished , trained and upgraded a 2400 Pax site to enhanced levels. Costed Menu for Tenders for sites for Hospitals, Institutions, Off-Shore locations, Camps etc. Annual Special Party conducted at ARC site to the delight and appreciation of leadeship and team.

Ruchi Catering, RAK:- (5000 PAX 21 Companies Catering Services (18 companies with Executive Dining and Staff Dining and 3 Five Star Hotel Associates and Executive Dining)) (2023 Jan- 2024 May) Executive Chef Responsible for 18 Companies and 3 5 Star Hotels - Food Preparation, Ordering materials, Storage, Hygiene and Cost regulation) Achievements: Introduced New Menu, reworked recipes, upgraded quality, regulated quantity, ionstarted yieldcheck and cost management, brought down costs from 70% tp 65%. Interviewed, Trialed and Recruited Staff, Trained Team to well-appreciated quality and satisfaction. Introduced Special Salad Menus to rework Product mix to niche market needs. Ramadan Special Menu – Iftar, Suhoor - introduced- Iftar, Suhoor – for Staff and Executive. Special Promotions of Diwali, Onam Christmas etc. festivals, New Year, New Year, Valentine’s Day, Monthly Meet, Directors’ Meet etc. events. Interacted and acclimatized with Suppliers for optimal. services and products- Groceries, Chemical, Perishables and other Suppliers. Trained all sections on hygiene and professional levels of contemporary foods, techniques and presentation. Interacted with Guests and trained Team to promote new products in the outlet. Newly started operations in Cove Rotana a 5 Star Hotel- Associates and Executive Dining as also 2 other companies- Staff and Executive Dining

Fortune Hotels, Dubai:- Burdubai and Al Quissais, Dubai (170 Room 4 Star Hotel in Burdubai with 4 Restaurants and 5 Clubs) and 150 Room Hotel in Al Quissais with 3 Restaurants, 2 Bars and 7 Clubs).(2021OCT-) Pre-opened, Opened and Operationalized “Rasa” Restaurant- 140 covers with South Indian Coastal Cuisine of Mangalore, Kerala and Goa. Pre-opened, Opened and Operationalized Roof Top Restaurant, “Ascent”- 80 covers with International and Fusion and Contemporary food. Pre-opened and Opened and Operationalized RestroBar, “Bubble”- 70 covers with International and Fusion and contemporary cuisine. Improved the Hygiene levels, Trainings, Culinary expertise and operational efficacy of the Kitchen. Planned and reworked the Kitchen Layout, Menu, Staffing, Ordering Equipment, Utensils, Tools, Reworking existing Tools to Redeployment, Operationalizing, Training Kitchen Team, Service Team on Products, Service-Modules. Guest Expectations, Guest-Interaction- Continental, Indian, Mediterranean, Fusion, Kerala, Breakfast, Lunch, Dinner, Banquets, etc. -- Executive Chef Responsible for Preopening, Rasa, Ascent. Also Preopening of ‘Bubbles’, the RestroBar; responsibility of Main Kitchen, Dhaba Kitchen, Nalukettu Kitchen, Food-Promotion. (2021 Oct- ). Achievements: Pre-opened the Operations, Introduced New Menu, Interviewed, Trialed and Recruited Staff, Trained Team to well-appreciated quality and satisfaction. Introduced Combo Menus to rework Product mix to niche market needs. Trained team on higher Hygiene Standards, and upgraded pest control levels. Developed New Recipes, Retraining, reworking Products and Ops to Market Expectations. Ramadan Menu – introduced- for Restaurant, Iftar, Banquets, Staff Menu in the Ramadan. Special Promotions of Baisakhi, Mango Festival, Tawa TakaTak Festival etc. Interacted and acclimatized with Suppliers for optimal. Services and Products- Groceries, Chemical, Perishables and other Suppliers. Trained all sections on hygiene and professional levels of contemporary foods, techniques and presentation. Fusion Combos were introduced. Coordinated production, storage, accounting, at Kitchen to transfer and to serve at Banquet optimizing Facilities, Resources usage and yet enhance offerings. Interacted with Guests and trained Team to promote new products in the outlet.

Gilly’s Restaurant:- Karama, and Gillys Café, DAFZA Dubai (90 Seater Multi-Cuisine Restaurant, KARAMA and 40 Cover Premium Café, DAFZA)- Planning, Pre-Opening, Ordering Equipment, Utensils, Tools, Reworking existing Tools to Redeployment, Operationalizing, Training Kitchen Team, Service Team on Products, Service-Modules. Guest Expectations, GuestInteraction- Indian, Kerala, Continental, Shawarma, Nadan Chai Stall, Paratha Station etc. -*Multi Outlet Executive Chef Responsible for Kitchen and Service Guest- Interaction, FoodPromotion. (2019 Dec--). Achievements: Pre-opened the Operations, Introduced New Menu, Recruited Staff, Trained Team to wellappreciated quality and satisfaction. Introduced Combo Menus to rework Product mix to niche market needs. Trained team on higher Hygiene Standards. Developed New Recipes, Retraining, reworking Products and Ops to Market Expectations. Ramadan Menu – introduced- for market in the Ramadan Period. Special Charity Meals, packages for Lock-Down Special for the market Needs. Online Promotions emphasizing on Product-Lines and Value Deals. Negotiated Supply deals of Groceries, Perishables, Chemical and other Suppliers. Upgraded quality of Supplies with Suppliers, to offer greater quality of Output. Trained all sections on Kerala Special- Kerala Paratha. Fusion Combos of Kerala Paratha Mexican Rolls. Service Team being trained on Communication with the Malayali, North Indian and other Markets. Kerala Meals was a Key Product with high Wow Factor! Reworked the DAFZA Buffet to include Main Course, Dessert along with Salads. Introduced Indian Food Combos in the DAFZA Offerings to suit the varied Market tastes. Coordinated production, Storage, accounting, at Karama Kitchen to transfer and rechaud to serve at DAFZA Outlet optimizing Facilities, Resources usage and yet enhance offerings. Interacted with Guests and trained Team to promote Indian and other new products in the outlet.

* Fortune Select, Trinity, Bangalore (142 Room 5 Star Hotel): Handling the Kitchens of the Property- catering to the Coffee Shop- Zodiac, 5+ Banquet Halls, Lawns , Pool Side (covering a capacity of 4000 Pax), ODC, Trinity Bar, Rooms Service etc. Upgrading, introducing new product lines, streamlining, Regulating Costs, Training Staff etc. Introduced the New Menu For Coffee Shop- Zodiac Reworked the Buffet Menu- BF, Lunch, Dinner, Banquets’ Menu etc. --*Executive Chef Responsible for Kitchen .(2018 Nov-2019 Nov). Achievements: Upgraded the Operations, Introduced New Menu, Recruited Staff, Trained and enhanced quality and greater satisfaction. Developed New Recipes, Gluten-Free Recipes, Vegan Recipes, refined existing recipes, Introduced Processes to attain Genuine Business and Professional finesse- yet maintaining authenticity. Upgraded the Hygiene Standards to that of Contemporary Kitchens. Introduced Processes to attain Genuine Business and Professional finesse- yet maintaining authenticity. Trained and introduced Biryanis, Oriental Dishes- Grills, Gluten-Free Recipes, Vegan Recipes, Gluten- Free Bread, Gluten-Free Breakfast, Vegan Biryani, Soya Keema, Tofu Satay, ChilliNaan, MethiParantha, Mushroom Galouti, Arabic Rice, Hong Kong Vegetables, Breads-French Loaf, Foccacia etc. Designed, Fine-tuned and Implemented A La Carte Menu For Zodiac Restaurant. Improved the footfalls of the Zodiac by 100%. Conducted successfully various Theme-based Food Festivals a la Patiala Food Festival, Bengali food Festival, Oriental Food Festival etc.